Spiced Latkes: From 0 to 60

A couple of weeks ago the lovely folks from Beyond Bubbie asked me if I would make latkes with my own spicy twist for a party where they were announcing the launch of their site. I was honored and immediately said “Yes!” even though I had never eaten or cooked a latke before.

Latkes are crispy fried pancakes made of shredded potatoes and onions. These aren’t your typical pancakes. They have crunchy exteriors that give way to luscious layers of smooth, creamy, potato goodness. They are often served with sour cream or applesauce, and are traditionally eaten by Jewish people during Hannukah.

Raised in a Hindu home, in a Catholic school, in a Muslim country, and now married to a man with Jewish ancestry, my only religion is food. How could I say no? And so, I was about to go from never having made a latke to making sixty in a week.

A quick Google search for an authentic latke recipe garnered more information and passionate discussions than I had expected. I was enthralled, and slightly intimidated, by the strong opinions that people had of every single aspect of what makes a good latke. Should one use flour or matzo meal? Little or lots of oil? Shred or grate the potatoes? Bake or fry? I read, tested and combined different recipes since I was determined to make a latke that would make any bubbie proud (Yiddish: grandmother).

During this recipe search, I stumbled across an excellent video with tips on how to make a perfect latke but also what NOT to do (see video below). The coolest tip? Shredded potatoes tend to turn a dull brown when they are exposed to air. Mixing them in a bowl with a dissolved tablet of vitamin C turns them back to a bright creamy color without imparting any citrus flavor. Magic!

Confident with a latke recipe, I surveyed my spices. I immediately thought of one of my favorite Indian street foods, aloo tikkis – fried patties of spiced mashed potatoes and onions. As a kid, I devoured handfuls of these potato patties every year we visited my grandparents in New Delhi. After a little bit of experimenting – Voila! A spiced latke was born that would make any bubbie proud; including mine.

As I sprinkled cumin into the potato mix, I started to think of all the bubbies sighing “oy vey” in disbelief. But then I remembered that I want to live in a world that embraces a mingling of traditions, and how sculpting my own path to that perfectly spiced latke meant more than just mixing potatoes with spices. I learned more about the Jewish part of my husband’s culture and his childhood, and my willingness to embrace both brought us even closer.

Next up, the sauce for the latkes. The sweetness of applesauce would not work with this recipe and I like to improvise too much to serve just plain sour cream. I wanted the latkes to be sumptuously dressed for the occasion. So, I decided to pair them with a cilantro mint yogurt chutney often served with kebabs.

I’m happy to say that the guests at the party loved them! I can’t wait to make these for my mum-in-law the next time she visits. I hope these latkes give her much nachas (Yiddish: happiness/pride).

I’d love to hear how you liked these, about your adventures on trying something new, or about any recipes you’ve tried that have brought cultures together on a plate.

Wishing you happy holidays and a spicy Hanukkah!

~Anjali

Spiced Latkes With Cilantro & Mint Chutney

Ingredients

For Spiced Latkes:

2 tablespoons of hot water

1 tablet vitamin C

1 lb of russet potatoes (approx 3 or 4)

1 medium red onion

½ an inch fresh ginger

¼ cup fresh cilantro

½ teaspoon salt

1 teaspoon cumin seeds

1/2 teaspoon cumin powder

1 teaspoon coriander powder

½ teaspoon turmeric

½ teaspoon red chili powder

1 large egg

1 tablespoon matzo meal

3 cups canola oil

For Cilantro & Mint Chutney:

Handful of fresh cilantro leaves

Handful of fresh mint leaves

2 tablespoons of plain yogurt

1 tablespoon lemon juice

½ inch peeled ginger

¼ medium red onion or 1 shallot

1 green chili

¼ teaspoon salt

Directions

For Spiced Latkes:

Dissolve vitamin C tablet in hot water in large mixing bowl.

Peel potatoes and shred using a food processor or box grater. If using a food processor, shred potatoes using the shred blade and then pulse using the regular blade for a quick second. This gives the potatoes a creamy texture.